If you’re a BBQ lover, then you know that smoked brisket is one of the best things on the planet. It’s time to break out the smoker and get cooking!
This best smoked brisket recipe is perfect for any BBQ lover. I’ll show you how to smoke a brisket like a pro, so it comes out perfectly tender and juicy every time. Plus, I’ve got all the tips and tricks you need to make sure your BBQ is a success.
Ready to get started? Let’s go!
Why is this the best recipe for smoked brisket?
This smoked brisket recipe is right in your own backyard! With this easy, delicious, and restaurant-quality – it’s great for a crowd or just as an appetizer at home.
You won’t believe how juicy those pieces are when they’re cooked over hardwood smoking on its surface until their fat becomes paper-thin with crispiness throughout.
And you not only enjoy them whenever hunger strikes but also during summertime celebrations like picnics & parties where there will be lots of mouths waiting eagerly upon these succulent treats!
Most importantly, it is my granddad’s tried and tested recipe passed over from generation to generation so just trust blindly and smoke like a pro!
Brisket – The best Cut for Smoking
The brisket is one of the nine primal cuts that can be found in beef. It’s cut from the lower chest area. It consists mainly of muscle fibers which make it long-lasting, and strong with tenderness when smoked for longer periods at low temperatures. A whole packer will provide juicy & delicious smoke-roasted flavors you crave without having any worries about being too dry!
How To Choose a Packer Brisket?
I like smoking a whole brisket, also called “packer”. Packer Briskets can range from 10-15+ pounds and usually feed the crowd.
When you’re looking for the perfect brisket, there are a few things to consider. First off, make sure that it is indeed packer meat – weighing around 10-15 pounds usually with some extra fat on top!
Another important factor is how we want our finished product cooked; whether point or flat? A point has higher fats and is best for burnt ends. While flat is leaner but gives the same delicious taste.
How to Trim a Brisket?
Trimming the fat off your brisket will ensure that it is juicy and flavorful. If you don’t remove all of this unwanted material, there can be pockets left where smoke flavor would not penetrate
The smoke from your smoker will only seep into the meat if you leave a thin layer (a quarter-inch) of fat on. Trim off any excess before putting it in, so that all sides are exposed and can take advantage of this delicious flavor!
I’ve found that the process often results in a very flavorful but dry piece of beef.
To avoid this, I brine my brisket, refrigerate it, and let it come to room temperature before smoking for an hour or more. It brings out its natural juices as well!
A whole packer cut (between 10-18 pounds) can take up to 1-1.5 hours to come to room temperature.
Brining is a simple way to add flavor and ensure your brisket stays moist. Our brine formula uses only water, apple cider vinegar (ACV), sugar with black peppercorns for spice – plus two bay leaves! Set the meat in this mixture before putting it into the refrigerator for about three hours while you make some side dishes like baked potatoes. It’s never too difficult or time-consuming, don’t believe? Check here!
When ready, take off the excess liquid patting dry with a paper towel. Be cautious not to rinse your brined brisket!
Brisket Dry Rub for Extra Flavor
At smokerssnicket, you see a perfect combination of spicy coarse ground black pepper and kosher salt to provide the ultimate in flavor. It also contains some cane sugar and instant coffee beans that will make your brisket bark look amazing if you follow the instructions throughout this whole smoking process! I simply spray or rub all sides with it before placing it onto the grill for maximum results.
It is an aesthetically pleasing mix made from solely natural ingredients – no artificial colors or flavors here either so get ready because they’re about fire up something big!
Brown sugar, onion powder, garlic powder, salt, and black pepper are the typical Texas seasonings for brisket. For a spicy kick, several smoked brisket recipes use paprika or chipotle spice.
How to Smoke a Brisket The best way
It’s time to get our BBQ fired up! I personally prefer using the Pit Boss PBV3P1 (set and forget smoker), so preheat the pellet smoker over 225 degrees Fahrenheit. Place a meat thermometer probe in one of your desired locations (thickest part recommended) and make sure you don’t accidentally get it stuck inside fat or near juices. You need to get these readings accurate for optimal cooking results.
For step-by-step convenience, have a look at Smoking brisket at 225 : A PROFESSIONAL’S GUIDE
With a rich, meaty flavor that’s perfect for those looking to add some extra smoke to their dish. I use apple wood chips over mesquite or hickory chips as they tend to offer more intense flavors. But if you want something lighter burning then try out cherry wood instead! (That depends on your taste and preferences)
Apple wood chips add a somewhat sweet and Smokey taste that is ideal for brisket.
Side note: It is advisable that by filling up your pellet box before starting, you can finish the full process with no issues.
How Long to Smoke a Brisket for Perfection
Brisket smoking is a time-consuming procedure, so prepare ahead of time. A big brisket might take up to 8 or 9 hours to smoke and should be rested afterward. To completely cook smoked brisket, allow about half an hour per pound.
The internal temperature will stall when it reaches 165 degrees F. this is a critical stage you need to cope with.
It’s Done – Let the Brisket Rest!
When the temperature reaches 205 degrees F, it is an indication that brisket is ready to go on the dinner table. But…
The best way to enjoy your brisket is after it’s been cooked and rested for a minimum of two hours. I like the idea of wrapping it up in a pink butcher paper, and placing it inside an empty cooler for a little while so that those juicy juices can reabsorb back into the meat’s main ingredient – beef!
If you cut your brisket before resting for at least 2 hours, all bets are off! The juice will end up on your plate instead because there won’t be enough time spent letting any liquid be absorbed.
Unwrap And Slice!
It is time for the most important meal of your day. You have been waiting, and now you are about to enjoy a mouth-watering piece that will make any other food taste like nothing in comparison – Texas-style brisket!
Place the brisket on a chopping board and unwrap it. The exterior of the brisket should have a good, black bark. The first step is to distinguish between the point and the flat. You’ll see a thick seam that simply separates to reveal the flat and point. The grain runs in opposite directions on the point and flat. Cut into 1/4″ to 1/2″ slices against the grain. The bark will have a lovely, dark hue on the surface, with a soft, pink, and juicy inside. Texas-style brisket melts in your mouth, with my granddad’s greatest recipe to prepare brisket.
What is the best temperature to smoke a brisket?
Answer: Preheat the smoker to 250 degrees F. I have noticed that 250°F is good for gently rendering fat. It takes a little longer at 225 degrees F.
What to serve with a smoked brisket?
Answer: I know its hard finding recipes that are both healthy, but also really tasty. Well, I’ve got just what you’re looking for!
Take your next cookout to the next level with my delicious and hearty side! Baked potatoes on the grill!
Is it necessary to wrap the brisket?
Answer: There is no right or wrong answer here; it is simply a matter of taste. If you don’t wrap it, the bark is stronger. That texture is popular. You won’t be able to add extra smoke flavor because it is mostly absorbed around the fifth hour of cooking. However, we discovered that wrapping in pink butcher paper is the best of both worlds. Be aware that if you do not wrap, the cooking time may increase by 20 minutes per pound; keep this in mind.
What is the best dry rub for smoked beef brisket?
Answer: SPG is a simple rub that highlights the meaty flavors of your fire-roasted dinner. I use equal parts salt, pepper, and garlic to flavor it up without overwhelming it with unnecessary spices or allergens.
What is the best method to make burnt ends?
Answer: First of all cut out the points off the brisket before wrapping them up in foil or paper. The next step after that is slicing into cubes and re-seasoning with just enough spices and putting them on the smoker for cooking so they taste incredible.
The best-smoked brisket recipe ever!
- One 15 lb. beef brisket
For brisket mop
- 1 Cup beer
- ¼ Cup apple cider vinegar
- ¼ Cup beef stock
- 5 tbsp butter, melted
For Brisket Rub
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp paprika
- 2 tbsp chili powder
- 2 tbsp kosher salt
- 2 tbsp coarse ground black pepper
- 1 tbsp brown sugar
- When ready to cook, start the Pit Boss grill on Smoke with the lidopen until it catches the fire (approx. 4 to 5 minutes).
- Preheat the smoker with the lid closed for 10 minutes at 225degrees F.
- The next step is mixing the garlic powder, onion powder, paprika,chili pepper, kosher salt, and pepper in a small bowl.
- Season brisket on allsides evenly leaving no area left out
- Place brisket, and fat side down on grill grate.
- Cook it until it reaches an internal temperature of 160 degrees(approx. 3-4 hours).
- When the brisketreaches an internal temperature of 160 degrees F, a stall occurs. It's time toremove the brisket from the grill
- Double wrap meat in pink butcher paper.
- Return brisket to grill and cook until it reaches an internaltemperature of 204 degrees F (approx. 3 hours).
- When it's done, remove it from the grill, unwrap it from the paperand let it rest for 2 hours.
- Cut into 1/4"-1/2" thick slices against the grain. Serveand enjoy!